Jobs at Fairmont Hotels & Resorts

Job Description

Scope of Position 

• To do transfers for hotel guests when required
• Answer guest questions about Cape Town and surrounds as far as possible.
• To do administrative driving for the hotel as instructed

Pipeline Level:

• Manager of Self

Levels of accountability:

• The Hotel Chauffeurs report directly to the Front of House Supervisors /Assistant Front of House Managers and in their absence to the House Managers.

Levels of responsibility:

• Responsible for self

Competencies:

• Quality Orientation
• Planning and Organising
• Meeting or Exceeding Customer Expectations
• Coping with Pressures and Setbacks
• Networking and Connecting with People

MAIN RESPONSIBILITES

Financial: Satisfied Shareholders:

• Controlling the personal chauffeurs' floats
• Retaining receipts of any costs incurred to be presented to Accounts
• Filling the tanks of both cars with unleaded petrol at the Caltex Petrol Station on Buitengracht Street in Tamboerskloof
• Ensuring all transfers are charged to the correct accounts

Customer Service: Delighted Customers:

• Ensuring all details about the transfers are correct (guest names, times of transfers, amount of guests in the car, destination, time of transfers, information pertinent to the guest obtainable from Fidelio and/or guest liaison
• Providing guests with the correct personal contact details and/or the contact details for Marine Taxi
• Ensuring to be on time for every guest transfer, contacting the airport for flight arrival times in case of an airport transfer.
• Ensuring all extras in the car are readily available to the guest, including newspapers, CDs, water
• Ensuring the cars are always clean and tidy, using Wash works in the Waterfront for the valet service of the cars
• Ensuring all booked transfers will be done — informing the manager on duty should any double-bookings are made in order for the manager to make alternative arrangement.

Processes: Effective Processes:

• Daily car checks before and after every shift using the checklist provided by the hotel
• Reporting any discrepancies on the checklist
• Sharing any information about the guest with the guest liaisons in order for them to add this information to the guest profile in Fidelio
• Keeping an accurate log book in both cars
• Administrative driving includes the following :
• Laundry for housekeeping
• Banking for Accounts
• General purchases
• Guest supplies purchases
• Post Office collections and drop-offs for Procurement
• Errands for Sales and Marketing

Learning and Growth: Motivated and Prepared Workforce:

• Assisting of GL's whenever necessary
• Sharing any information about the guest with the guest liaisons in order for them to add this information to the guest profile in Fidelio

General knowledge and responsibilities

• Has a thorough knowledge of the hotel and all services provided to the guest
• Maintains the high standard of service, appearance and social skills set according to the company policy
• Works in harmony with all departments and employees, is willing to assist others if and when required,
• Attends all training workshops as and when required
• Is familiar with all policies and procedures, house rules, fire, security and emergency procedures as well as all checklists pertaining to the position

Qualifications

• Grade 12 or equivalent,
• PDP licence
• Extensive knowledge on Cape Town and the surrounds
• Experience in the Front of House of the hospitality industry,
• Proficiency in English (Verbal, Written, Reading),
• Demonstrated experience using:
• Fidelio Opera Property Management System
• Microsoft Office Suite to at least Intermediate level
• Fidelio Micros food and beverage system
• Superior Customer Service and Liaison skills
• Above average problem solving skills,
• Above average ab ty to communicate at all levels of the organisation

go to method of application »

Scope of position

• The Commis Chef will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values. The Commis Chef will strive to exceed guest expectations and take the culinary team to go from good to great.

Qualification:

• Have a strong passion for food.
• 1 year of experience in food production environment
• Food Hygiene and Safety trained.
• Strong communication skills
• Have an enthusiastic and positive attitude.
• Be driven to succeed.

Responsibilities: 

Communication and Conduct    

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Communicate daily with supervisors to ensure open lines of communication.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• To assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure storeroom requisitions are accurate to minimize repeat visits.
• Ensure stock is stored and labelled correctly.

Training and Development

• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned training on Ines.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

Food Quality and Control

• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Complete assigned tasks in an efficient and timely manner.
• Act as an extension of kitchen managers to ensure food consistency & quality.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong passion for food.
• 1 year of experience in food production environment
• Food Hygiene and Safety trained.
• Strong communication skills
• Have an enthusiastic and positive attitude.
• Be driven to succeed.

go to method of application »

Scope of position:

• The Demi Chef De Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values. The Demi Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Communicate daily with supervisors to ensure open lines of communication.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Motivate and support skill development of commis position chefs.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

Food Quality and Control

• Support Chef d Parties on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high       quality and served at a safe and appropriate temperature.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Complete assigned tasks in an efficient and timely manner.
• Act as an extension of kitchen managers to ensure food consistency & quality.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head

Qualification:

• Have a strong working knowledge of ingredients and products.
• 2 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Have a strong passion for food.
• Have an enthusiastic and positive attitude.
• Be driven to succeed.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
• Proficient in the English language (verbal & written), second language is an asset.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Previous service experience an asset. 
• Available to work flexible hours that may include early mornings, weekends and/or holidays.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.
• Positive attitude.